Cashmere Seventh-day Adventist Church Cashmere WA : Health Yourself Potluck Recipes July 22, 2008

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Health Yourself Potluck Recipes July 22, 2008

Cowboy Caviar

14 oz can black beans, drained and rinsed

11 oz can Green Giant Mexican corn, drained

1/2 onion, minced

1/2 small can green pickled olives, minced

1/2 can whole black olives, sliced

3 small tomatoes, diced

1 pkg Good Seasons Italian dressing mix

1/4 tsp ground mustard

Mix all ingredients together in a medium sized bowl. Sprinkle seasoning mix and ground mustard over the ingredients and mix. Cover and chill before serving.

By Fay Iseminger

Vegetable Burgers

1 small onion, chopped

1 medium potato, grated

1/2 cup walnuts or pecans, chopped

Put in frying pan and cook until soft with a little water (about 1/8 cup or little more).

1 cup water

1/2 cup quick oats

Bring water to boil and add oats, cook for 1 minute.

1 cup bread crumbs

2 Tbsp. oat flour*

3/4 tsp. salt

1/2 tsp. sage

2 Tbsp. oil

2 Tbsp. soy sauce

Add remaining ingredients and mix together thoroughly. With hands wet, take a spoonful of mixture, form into a ball then flatten and place in non-stick frying pan. Fry burgers on medium heat for about 2 minutes on both sides.

*blended quick oats in blender until constancy of flour

Burgers are great served with mashed potatoes and vegetable, or made as large as a hamburger.

Yield: 12 hamburger size burgers or more if smaller

By Delores Ratcliff

Chicken Curry Coconut Soup

1/2 cup - barley

1/2 cup – brown rice

6 cups – water

Cook 45 minutes.

Add:

2 - grated carrots

1 – chopped onion

3 – potatoes diced

1 cup – chopped celery

2 cans - mushrooms diced

Cook until tender.

Add:

1 cup – chicken TVP (textured vegetable protein)

McKay’s® chicken seasoning – to taste

Curry powder

Garlic powder

Parsley

Turn off heat, let sit. Then add 1 can of lite coconut milk

By: Ronnie Tall

Cauliflower Pea Salad

1 tub tofu

McKay’s® chicken seasoning

Nutritional yeast flakes

Dice and sauté one block of tofu with McKay’s® chicken seasoning and yeast flakes. Let cool

1 head cauliflower chopped

1/4 cup chopped onion

1 cup frozen peas (thawed)

Mix altogether then add:

Veganaise® (as much as desired)

Garlic salt to taste

Sliced grape tomatoes on top

Sprinkle with dill weed.

By: Ronnie Tall

Vege Pasta Salad

1 pkg of vege rotini pasta

1 pkg. Steam Fresh® veggies (garlic, mushrooms & peas)

2 small fresh cucumbers

18 cherry tomatoes

Italian dressing to taste

Cook, drain, and cool pasta, then add veggies and cucumbers. Add the desired amount of dressing and stir well. Garnish with cherry tomatoes and refrigerate.

By: Paul Wilson

Polenta Coconut Cream Pudding

4 cups water

1 cup corn grits (dry polenta)

3/4 tsp. salt

Simmer 1/2 hour stirring frequently

Blend in blender

2 cups hot cooked polenta

3/4 cup hot water

1/4 cup sugar

3/4 cup Better Than Milk ® powder

1 capful coconut flavoring

1 tsp. vanilla

Stir into blended mixture 1/4 cup coconut shreds, and then pour into a dessert bowl. Refrigerate.

By: Elaine Steffen

No-Bake Garden Quiche

1 tub of firm tofu, rinsed and drained

1 pkg. Mori-Nu® firm silken tofu

1 Tbsp. Braggs® Liquid Aminos

1/2 tsp salt

4 Tbsp. cashew nut butter

1 clove garlic minced

2 oz fresh parsley minced

2 Tbsp. ww bread crumbs

2 small summer squash or zucchini sliced

4 oz mushroom slices (fresh or canned)

Combine first 8 ingredients in food processor or blender, until well blended. Arrange squash in a 8” or 9” pie plate or pan. Top with mushrooms. Spoon tofu mixture evenly over the vegetables. Chill until firm.

By: Elaine Steffen

Curry

1 can coconut milk

2 tsp. curry powder

1 sautéed onion

1 cup water

Salt to taste

Fresh basil

Heat gently and serve with hot cooked rice.

By: Michelle Fowler

Potato Patties

1 cup raw cashews

1 1/2 cups water

1/4 cup McKay’s® chicken seasoning

1/2 tsp. garlic powder

1 Tbsp. onion powder

2 Tbsp. potato flour

Blend in blender for 1-2 minutes or until smooth.

1 med. Onion diced fine

1Tbsp. dried parsley flakes

5 lbs. shredded potatoes fresh or frozen

Pour blended mixture over potatoes, onion and parsley. Mix well with hands. Form into patties (1/4 cup each) and place on sprayed cookie sheet. Bake at 400 degrees for 20-30 minutes until browned. Makes 36-40 patties

By: Elaine Steffen

Sweet Potato Quesadillas

1 onion chopped fine

2 cloves garlic, minced or pressed

3 Tbsp. vegetable oil

4 cups grated peeled sweet potato or yams

1 can sliced olives

1/2 tsp. dried oregano

1 tsp. chili powder

2 tsp. ground cumin

1/8 tsp. cayenne

Salt and pepper to taste

1 cup grated nondairy cheese or cashew cheese spread

8 flour tortillas (8 to 10 inch)

Mexican Salsa

Nondairy sour cream

Sauté the onions, garlic, sweet potatoes and seasoning together. Stir often to keep from sticking, about 10 minutes. When potato is tender, remove from heat and spread a thin layer on only half of a tortilla. Spread some cashew cheese spread and a sprinkle of olives then fold tortilla in half. Place folded tortilla in hot skillet and brown on both sides. Top with salsa and nondairy sour cream.

By: Jeanne Stafford

Apple Pie

Filling:

7 cups sliced apples

2 Tbsp. lemon juice

1 cup Splenda®

1 cup non dairy creamer

1/8 cup corn starch

1 tsp. cinnamon

1/4 tsp. salt

1/8 tsp. nutmeg

Thinly slice tart apples and cover with the lemon juice. In a small sauce pan heat cornstarch and creamer. Thicken slowly. Add sugar and spices to the apples and mix well. Add the thickened mixture to the apples

Crust:

3 cups flour

1 tsp. salt

1 Tbsp. Splenda®

1 cup olive oil

8 Tbsp. Diet 7-Up®

Combine: flour, sugar, and salt and sift into bowl. Add: oil and 7-Up®. Mix gently with fork then roll out crust to fit a 9.5” pie pan. Spoon apple mixture into the crust lined pie pan and bake at 400 degrees for 30 minutes. Then cover pie and reduce heat to 350 degrees and bake for 30 more minutes.

By: Jim Sutton

Rhubarb Custard Pie

Filling:

4 cups rhubarb chopped in ½” pieces

4 egg yoke substitute

4 egg white substitute

1/3 cup flour

1/4 tsp. nutmeg

1 1/4 cup Splenda®

1/2 tsp. salt

2 Tbsp. lemon juice

1 cup non-dairy creamer

Put cut rhubarb into 4 cup glass measuring cup and pour lemon juice over rhubarb. Beat egg yoke substitute with creamer, Splenda®, and spices.

Whip: egg white substitute separately till stiff peaks form. Crust:

2 cups flour

2/3 cup olive oil

6 Tbsp. Diet 7-UP®

1/2 tsp. salt

1Tbsp. Splenda®

Combine flour, sugar, salt and sift into bowl. Add oil and 7-UP®. Mix gently with fork, then roll out to fit 9.5” pie pan. Gently fold the rhubarb and creamer mixture into the stiff egg white mixture and place in pie crust. Bake at 400 degrees for 30 minutes. Then cover pie and reduce heat to 350 degrees and bake for 30 more minutes

By: Jim Sutton

Easy Crock Pot Lasagna

1/2 lb. sliced mushrooms

1 tsp. chopped garlic

2 Tbsp. water.

Sauté the above ingredients together. Remove from heat and add the following:

2 26oz jars of your favorite spaghetti sauce. Set aside.

Filling:

1 10oz pkg. of chopped frozen spinach, thawed

1 lb. firm tofu (not silken)

1 tsp. salt

2 Tbsp. nutritional yeast flakes

1 1/2 tsp. oregano

1/2 tsp. garlic powder

1 tsp. basil

1/2 tsp. rosemary, crushed

1/8 tsp. cayenne pepper

Place the above ingredients in food processor and blend till smooth.

Spread part of the sauce in the bottom of the crock pot. Lay uncooked lasagna noodles on sauce. Next spoon the tofu mixture on the noodles, then repeat with another layer of sauce. Keep layering till all ingredients are used up. Garnish the top layer with sliced olive and nondairy grated cheese. Cover crock pot with lid and cook on “High” for 3 hours.

By: Teresa Tall